What’s better than fresh Dutch dill bread on a windy day like today? This recipe makes the absolute best soft dill bread.
Very early this morning, a thunderstorm awakened me. There was hail and violent wind and then the power went out! I felt as if the windstorms of my childhood in the Midwest were blowing right here in Utah.
With no power for over an hour due to high winds, I was reminded of the song “Ill Wind (You’re Blowin’ Me No Good” performed by Ella Fitzgerald and Louis Armstrong. So take a listen and say a little prayer for those in the Midwest who are being rained on tonight. Tornado season is upon us.
- ¾ cup warm water
- 1 teaspoon granulated sugar
- 5 teaspoons active dry yeast
- 1 cup wheat flour
- 3½ cups unbleached bread flour
- ¼ cup dried onion
- 2 tablespoons dill weed
- 2 teaspoons coarse salt
- 1 tablespoon gluten
- 2 tablespoons honey
- 2 eggs
- 3 tablespoons olive oil
- ¾ cup sour cream, room temperature
- 1 cup plain yogurt, room temperature
- 1 cup feta cheese
- In a small bowl, dissolve sugar in warm water. Add yeast and stir. Set aside.
- In a large bowl, put wheat flour, 2¼ cups unbleached bread flour, dried onion, dill weed, salt, and gluten. Stir.
- In a medium size bowl put honey, olive oil, and eggs. Stir with a fork.
- Add sour cream and yogurt to egg mixture. Stir again with a fork to blend together.
- Add yeast mixture and yogurt mixture to flour mixture.
- Add feta cheese.
- Beat wet and dry ingredients together with an electric mixer until stretchy.
- Stir remaining ¾ cup bread flour into dough with a sturdy spoon. Knead by hand for one minute until smooth.
- Cover dough with plastic wrap and set bowl in a warm place to rise for 70 minutes.
- Poke dough with a finger. If impression remains, then dough is ready to shape into two round loaves. If impression disappears, let dough rise for another 20 minutes.
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment paper. Spray parchment paper with Pam®.
- Divide dough in half.
- Turning edges under into the middle of each half, stretch top of ball to make smooth surface. Place each ball on parchment paper lined pan.
- Bake for 35-45 minutes or until bread sounds somewhat hollow when you tap your finger on it.